• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.4 s.107
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• pp.16-24
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• 2004

The reduction of paper machine water usage is precursor to the water system closure of any mills. This reduction in water consumption reduces the loss of solids; especially fine particulates and their surface adsorbed chemical additives, from mills, which causes an inevitable increase of fine materials in papermaking systems. Also the reduction of paper machine water usage causes substantial increase of organic and inorganic substances in process water. The deterioration of the papermaking process water quality accompanying the reduction of papermaking system closure can be a prime source of the aggravation of paper quality and process efficiency. It is of great importance for paper mills to investigate the influence of the level of papermaking system closure on the paper properties and process runnabililty before implementing process closure. To predict the changes in paper properties at different levels of system closure, highly cotaminated white water was prepared using reverse osmosis technology and used to prepare handsheets from fine paper and newsprint stocks. Results showed that the quality of process water affects the strength. Preparation of highly contaminated process water and handsheet forming with headbox stocks provided important criteria to determine the relationship between the qualities of process water and paper products.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1125-1125
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• 2001

Micro-scale test methods are producing small-sample size where the conventional physical and chemical tests can not be used (high standard deviation, uncertain sampling conditions, low repeatability). Different small-scale test methods were developed recently for determination of physico-chemical, functional, rheological properties of wheat or wheat dough using miniaturized instruments with sophisticated sample preparation/handling and mechanics (RVA, 2 g mixograph, micro-Z-arm mixer, small-scale noodle maker, micro-baking method etc.). The small-scale methodologies can be used as basic research tools or as technology supported measurements and can be also essential in the early selection for quality traits in breeding programs. The milling as a sample preparation step is essential procedure providing good quality flour or semolina samples from small amount of grain (5-10 g) in a reproducible and reliable way. The aim of present study was to use NIR as quality control tool, and to evaluate the recently developed and manufactured micro-scale lab mill (FQC-2000) produced by Inter-Labor Co. Ltd., Hungary. The milling characteristics of the new instrument were compared to other laboratory mills and the effects of milling action on the chemical composition of fractions were analysed. The fractions were tested with both chemical and near infrared spectroscopic methods. The micro-scale milling resulted significantly different yields, particle size distributions and different fractions from compositional point of view. The near infrared spectra were sensitive enough to distinguish the fractions obtained by different milling procedures. Quantitative NIR calibration equations were developed and tested in order to measure the chemical composition of characteristic milling fractions. Special qualification procedure the PQS (Polar Qualification System) method was used for detecting the differences between fractions obtained by macro and micro-milling procedures. The results and the limitations of PQS method in this application will be discussed.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.06a
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• pp.1-10
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• 2000

The development of paper machines, increasing machine speeds with new, mostly low basis weight and/or high ash content paper grades, as well as the fact that several trends regarding process items have increased the sensitivity of papermaking. At the same time, papermakers are looking for flexibility in the production line. We can say that with all PMs the biggest benefits with the lowest capital spending can be achieved by focusing on improved wet end management. In order to manage wet end chemistry on a paper machine, our goal is to control sub-process through which we can influence the operation of the entire wet end with maximum effect. Key measurements and controls are-white water consistency control which is the most effective way to control retention - charge demand measurement and control which takes care of concentration of the anionic material entering to PM -ash measurements and controls which are deeply related to retention and paper quality This paper presents and concentrates to two of these key controls ; retention and charge. The purpose of charge control is to give the process control the tools to react to changes caused by amount of dissolved and colloida material incoming to wet end system. It is called coagulation or fixing control. Retention control is then taking care of retention aid flow to the process by responding any changes seen in white water consistency. It is called flocculation control. Each of these solutions separately , and even more effectively all together, stabilize the wet end operations and so greatly improve the produced paper quality and machine runnability. Practical results will be presented and they are referring to the latest mill cases. We have developed the first wet end measuring system in the late 1980s and control solutions based on this modern measuring technology were completely updated in 1990s. This paper introduces the principle, operation , and results of our unique wet end analyzers (retention and charge ) which are at the level of automation solutions as a part of paper machine quality control Especially our newest member of the platform , on-line charge analyzer has reached and set new standards to the on-line charge monitoring.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.5
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• pp.44-53
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• 2000

The development of paper machines, increasing machine speeds with new, mostly low basis weight and/or high ash content paper grades, as well as the fact that several trends regarding process items have increased the sensitivity of papermaking. At the same time, papermakers are looking for flexibility in the production line. We can say that with all PMs, the biggest benefits with the lowest capital spending can be achieved by focusing on improved wet end management. In order to manage wet end chemistry on a paper machine, our goal is to control subprocesses through which we can influence the operation of the entire wet end with maximum effect. Key measurements and controls are - white water consistency control which is the most effective way to control retention. - charge demand measurement and control which takes care of concentration of the anionic material entering to PM. - ash measurements and controls which are deeply related to retention and paper quality. This paper presents and concentrates to two of these key controls: retention and charge. The purpose of charge control is to give the process control the tools to react to changes caused by amount of dissolved and colloidal material incoming to wet end system. It is called coagulation or fixing control. Retention control is then taking care of retention aid flow to the process by responding any changes seen in white water consistency. It is called flocculation control. Each of these solutions separately, and even more effectively all together, stabilize the wet end operations and so greatly improve the produced paper quality and machine runnability. Practical results will be presented and they are referring to the latest mill cases. We have developed the first wet end measuring system in the late 1980s and control solutions based on this modern measuring technology were completely updated in 1990s. This paper introduces the principle, operation, and results of our unique wet end analyzers (retention and charge) which are at the level of automation solutions as a part of paper machine quality control. Especially our newest member of the platform, on-line charge analyzer has reached and set new standards to the on-line charge monitoring.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2004.10a
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• pp.67-72
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• 2004

Quality of fresh-cut tomato slices was compared during cold storage under various modified atmosphere packaging conditions. Chilling injury of slices in containers sealed with Film A was higher than with Film B; these films had oxygen transmission rates of 87.4 and 60.0 ml $h^{-1}\;m^{-2}\;atm^{-1}$ at $5^{\circ}C\;and\;99\%$ RH, respectively. While slices in containers with an initial atmospheric composition of air, $4\%\;CO_2+1\;or\;20\%\;O_2,\;8\%\;CO_2+1\;or\;20\%\;O_2,\;or\;12\%\;CO_2+20\%\;O_2$ showed fungal growth, slices in containers with $12\%\;CO_2+1\%\;O_2$ did not. Low ethylene in containers enhanced chilling injury. Modified atmosphere packaging provided good quality tomato slices with a shelf-life of 2 weeks or more at $5^{\circ}C$. Experiments were conducted to compare changes in quality of slices of red tomato (Lycopersicon esculentum Mill. 'Sunbeam') fruit from plants grown using black polyethylene or hairy vetch mulches under various foliar disease management systems including: no fungicide applications (NF), a disease forecasting model (Tom-Cast), and weekly fungicide applications (WF), during storage at $5^{\circ}C$ under a modified atmosphere. Slices were analyzed for firmness, soluble solids content (SSC), titratable acidity (TA), pH, electrolyte leakage, fungi, yeasts, and chilling injury. With both NF and Tom-Cast fungicide treatments, slices from tomato fruit grown with hairy vetch (Vicia villosa Roth) mulch were firmer than those from tomato fruit grown with black polyethylene mulch after 12 days storage. Ethylene production of slices from fruit grown using hairy vetch mulch under Tom-Cast was about 1.5- and 5-fold higher than that of slices from WF and NF fungicide treatments after 12 days, respectively. The percentage of water-soaked areas (chilling injury) for slices from tomato fruit grown using black polyethylene mulch under NF was over 7-fold that of slices from tomato fruit grown using hairy vetch under Tom-Cast. When stored at $20^{\circ}C$, slices from light-red tomato fruit grown with black polyethylene or hairy vetch mulches both showed a rapid increase in electrolyte leakage beginning 6 hours after slicing. However, slices from tomato fruit grown using the hairy vetch mulch tended to have lower electrolyte leakage than those grown with black polyethylene mulch. These results suggest that tomato fruit from plants grown using hairy vetch mulch may be more suitable for fresh-cut slices than those grown using black polyethylene mulch. Also, use of the disease forecasting model Tom-Cast, which can result in lower fungicide application than is currently used commercially, resulted in high quality fruit for fresh-cut processing. Experiments were conducted to determine if ethylene influences chilling injury, as measured by percentage of slices exhibiting water-soaked areas in fresh-cut tomato slices of 'Mountain Pride' and 'Sunbeam' tomato (Lycopersicon esculentum Mill.). Ethylene concentration in containers without ventilation significantly increased during storage at $5^{\circ}C$, whereas little or no accumulation of ethylene occurred in containers with one or six perforations. Chilling injury was greatest for slices in containers with six perforations, compared to slices in containers with one perforation, and was over 13-fold greater than that of slices in control containers with no perforations. An experiment was also performed to investigate the effectiveness of including an ethylene absorbent pad in containers on subsequent ethylene accumulation and chilling injury. While ethylene in the no-pad controls increased continually during storage of both 'Mountain Pride' and 'Sunbeam' tomatoes at $5^{\circ}C$ under modified atmosphere conditions, no increase in accumulation of ethylene was observed in containers containing ethylene absorbent pads throughout storage. The ethylene absorbent pad treatment resulted in a significantly higher percentage of chilling injury compared with the no-pad control. In studies aimed at inhibiting ethylene production using AVG during storage of slices, the concentration of ethylene in control containers (no AVG) remained at elevated levels throughout storage, compared to containers with slices treated with AVG. Chilling injury in slices treated with AVG was 5-fold greater than that of controls. Further, we tested the effect of ethylene pretreatment of slices on subsequent slice shelf-life and quality. In slices treated with ethylene (0, 0.1, 1, or $10\;{mu}L\;L^{-1}$) immediately after slicing, ethylene production in non-treated controls was greater than that of all other ethylene pre-treatments. However, pretreatment of slices 3 days after slicing resulted in a different pattern of ethylene production during storage. Ihe rate of ethylene production by slices treated with 1 L $L^{-1}$ ethylene 3 days after slicing was greater during storage than any of the other ethylene treatments. With slices pre-treated with ethylene, both immediately and 3 days after slicing, the rate of ethylene production tended to show an negative correlation with chilling injury. Chemical name used: 1-aminoethoxyvinylglycine (AVG).

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.199-215
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• 1998

In order to determine the effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt quality, skim milk powders were added with tomato juice of 0%, 1%, 3%, 5% and fermented by mixed culture(Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The results were summarized as follows: 1. Addition of tomato juice in skim milk decreased pH(4.3) and increased acidity(0.93%) more than control did(pH 4.6, titratable acidity 0.85%). By the addition of tomato juice, acid production was increased and pH was decreased in proportion to concentrations of tomato juices added to skim milk. 2. The number of lactic acid bacteria in yogurts added with tomato juice ($4.59{\times}10^{12}cfu/ml$) more increased than those in control yogurt($8.96{\times}10^{11}cfu/ml$). By the addition of tomato juice, the number of lactic acid bacteria counts increased in proportion to concentration of tomato juices added to skim milk. 3. As fermentation time goes by, the Brix degree sugar content in skim milk were decreased more rapidly than control. 4. The pH, titratable acidity, Brix degree and lactic acid bacteria were not significantly changed for all yogurts for the storing at $5^{\circ}C$ for 14 days. 5. In yogurt fermentation, addition of tomato juice with glucose (1% tomato juice + 4% glucose, 3% tomato juice + 2% glucose, 5% tomato juice + 0% glucose) decreased pH and increased acidity than control(5%glucose) did. In addition of tomato juice, acidity was increased and pH was decreased in proportion to concentration of tomato juices added to skim milk. 6. In yogurt fermentation, the number of lactic acid bacteria of yogurt added with tomato juice(1% tomato juice+4% glucose, 3% tomato juice+2% glucose, 5% tomato juice+0% glucose) increased than control(5% glucose). In addition of tomato juice, the number of lactic acid bacteria increased in proportion to concentration of tomato juices added to skim milk. 7. As fermentation time goes by, the Brix degree were decreased more rapidly than control(5% glucose). By the change of pH, titratable acidity, Brix degree and lactic acid bacteria, in yogurt fermentation, we definited that the promotive effect of tomato(Lycopersicon escylentnm mill ssp.) on the yogurt.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.37 no.3
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• pp.50-58
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• 2005

It is generally known that paper industry is the second largest industry in the use of process water, and also have the highest environmental impact load in the contaminant sources. Paper is produced from the mixtures composed of 1% fibrous raw materials and 99% water. The optimum use of process water effects on the quality properties of paper and the environmental impact load of waste water treatment. In this research, the kinds of fibrous raw material & additives used in the paperboard production line were investigated, and the quantification of environmental loads and the environmental effects of process water on COD potential were evaluated. The NBDCODs were also analyzed from process water by the method of waste water treatment in paper mill and applied for the optimum use of recycling water, and zero effluent process. In the fibrous raw materials, KOCC caused the highest COD potentials, and sack paper & UKP was comparatively low. The NBDCOD of KOCC largely reduced after biological treatment because of easily biodegradable properties, but AOCC contained non-biodegradable materials. In chemical additives, COD was high in turns of rosin>starch>deaeration agent>dye, NBDCOD greatly reduced in starch and deaeration agent. In the case of 2 kinds of paperboard product, the COD potentials was mainly high in starch, AOCC and KOCC.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.16 no.3
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• pp.50-55
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• 2007

The purpose of this research is to enhance the luminance of the LED and to improve the implementation of color by mounting an array lens on the LED without special technology in process. The workmanship of key components considering the economical efficiency and the injection molding technology for high quality of the product are essential to achieve it. In this paper, the mold was computer-aided was designed and manufactured by CAM software (NX4) and high speed machining center. the applied final machining conditions were 3,000-5,000mm/min feed speed, 15,000-25,000rpm and ${\Phi}0.3mm$ ball end-mill. And the Flow analysis was performed using the mold flow software(MPI) in order to get uniformity of resin. Injection conditions acquired by the flow analysis and the injection experiment are as follows. The cylinder temperature is $220-260^{\circ}C$, the mold temperature is $70-80^{\circ}C$, the injection time is about 1.2sec, the injection pressure and velocity is each 7.8-14.7Mpa, and the injection velocity is 0.8-1.2m/sec.

• Journal of Electrical Engineering and Technology
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• v.10 no.4
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• pp.1712-1719
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• 2015

In recent days, there was a significant development on the electrical, thermal, mechanical, physical, chemical, magnetic and optical properties of the polyamide enamel, varnish and other insulating materials by the addition of nano fillers to it. Enamel was used in High Voltage Apparatuses used in Medical Electronics as insulation. Insulating materials determine the life time of the electrical apparatuses. The life time of the insulating materials was improved by the addition of nano fillers to it. Hence the life time of the electrical apparatuses was improved by the mixing of nano fillers to the enamel. In this research, the basic dielectric properties of the enamel and enamel mixed with nano composites of silica and alumina were analyzed and compared with each other. The addition of nano fillers has improved the quality factor and capacitance of the enamel. It was also observed that the addition of nano fillers has reduced the dissipation factor and dielectric losses of the enamel. Heat produced by the dielectric losses was also reduced by adding nano fillers to it.